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vogette
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In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic and mushrooms and mix well. Stir in the bay leaf, rosemary and thyme.
Add the brandy, and increase to medium high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.
Pour in the chicken stock and bring to a gentle simmer. Cook uncovered, over medium low heat for 10 minutes, then cover and cook for a further 15 minutes, until the chicken is cooked through.
Transfer to a baking tray, and place under hot grill for 4-5 minutes for crispy skin (this is an additional step which I did to crisp up the skin).
In the meantime, increase the heat under the pan to medium high to reduce and slightly thicken the sauce.
Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.